Low Carb Chicken Roti
Discover the perfect fusion of flavor and health with this *Low Carb Chicken Roti* recipe, a wholesome twist on a beloved classic. Juicy, spiced chicken cooked in a luscious coconut milk sauce with vibrant vegetables and fresh spinach takes center stage, wrapped in soft, keto-friendly rotis made from almond flour and psyllium husk. This gluten-free, low-carb dish is a guilt-free indulgence, ideal for those following keto or low-carb diets. With its aromatic Indian-inspired spices, quick 45-minute prep and cook time, and satisfying serving size for four, this recipe is perfect for weeknight dinners or meal prepping. Packed with protein and fiber, this dish proves that healthy living and delicious eating go hand-in-hand!
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Recipe Information
Ingredients
- 500 grams Chicken breast, boneless and skinless
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 medium Onion, chopped
- 1 medium Red bell pepper, sliced
- 1 tablespoon Curry powder
- 1 teaspoon Cumin powder
- 200 ml Coconut milk, canned
- 100 grams Spinach, fresh
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Almond flour
- 1 tablespoon Psyllium husk powder
- 1 Egg, large
- 0.25 cup Water
Instructions
1. Begin by preparing the chicken filling. Cut the chicken breast into small, bite-sized pieces.
2. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until the onion becomes translucent.
3. Add the sliced red bell pepper and chicken pieces to the pan. Cook until the chicken is browned on all sides.
4. Stir in the curry powder and cumin powder. Mix well to coat the chicken evenly with the spices.
5. Pour in the coconut milk, reduce the heat to low, and let it simmer for about 10 minutes, until the chicken is cooked through and the flavors meld together.
6. Add the fresh spinach to the pan, along with salt and black pepper. Stir until the spinach is wilted. Remove from heat and set aside.
7. To make the low-carb roti, combine the almond flour and psyllium husk powder in a mixing bowl.
8. Beat the egg and add it to the dry ingredients, along with 1 tablespoon of olive oil and water. Mix well to form a dough.
9. Divide the dough into four equal parts. Roll each part between two pieces of parchment paper to form thin circular rotis.
10. Heat a non-stick skillet over medium heat. Cook each roti for about 2-3 minutes on each side, until they are lightly browned and cooked through.
11. Assemble the low-carb chicken roti by placing a generous amount of the chicken filling onto each roti, then fold it over to enclose the filling.
12. Serve immediately, while warm, and enjoy your flavorful low-carb chicken roti!
Nutrition Facts
Calories |
2321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.9 g | 191% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 611 mg | 204% | |
| Sodium | 3973 mg | 173% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 19.3 g | ||
| Protein | 192.1 g | 384% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 488 mg | 38% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 2972 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
